Ingredients with Measurements:
- 4 medium-sized potatoes, peeled and cubed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger paste
- 1 tablespoon Balchão paste
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1 cup water
- Fresh cilantro leaves for garnish
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium-high heat.
2. Add the chopped onion and sauté until it becomes translucent.
3. Add the minced garlic and ginger paste and sauté for another minute.
4. Add the Balchão paste, turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well.
5. Add the cubed potatoes and mix well with the spice mixture.
6. Pour in the water and bring the mixture to a boil.
7. Reduce the heat to medium-low and let the curry simmer for 20-25 minutes, or until the potatoes are tender.
8. Garnish with fresh cilantro leaves.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for sautéing, medium-low heat for simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 200
Fat: 8g
Carbohydrates: 30g
Protein: 4g
Sodium: 600mg
Fiber: 4g
Substitutions for ingredients:
- Instead of Balchão paste, you can use any other type of curry paste.
- You can use any type of oil instead of vegetable oil.
- You can use sweet potatoes instead of regular potatoes.
Variations:
- You can add other vegetables such as carrots, peas, or bell peppers.
- You can add chicken or shrimp to make it a non-vegetarian dish.
Tips and tricks:
- To make the curry spicier, add more red chili powder or fresh chili peppers.
- To make the curry milder, reduce the amount of red chili powder or omit it altogether.
- You can adjust the amount of water depending on how thick or thin you want the curry to be.
Storage instructions:
Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over medium heat until it is heated through.
Presentation ideas:
Serve the curry in a bowl with a side of rice or naan bread.
Garnishes:
Garnish with fresh cilantro leaves.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Serve with rice or naan bread.
Troubleshooting advice:
- If the curry is too thick, add more water.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure the potatoes are cooked thoroughly before serving.
Food history:
Balchão is a spicy and tangy curry paste that originated in Goa, India. It is made with a blend of spices, vinegar, and dried shrimp.
Flavor profiles:
This curry has a spicy and tangy flavor with a hint of sweetness from the potatoes.
Serving suggestions:
Serve hot with rice or naan bread.
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Region: Indian